Win a unique Father’s Day cheese & socks hamper!

Thursday 16 May 2019

Win a unique Father’s Day cheese & socks hamper!

Is your dad the big cheese? If so, we’ve got the perfect draw prize for Father’s Day! We’ve partnered up with a fellow independent retailer and near neighbour on Aldeburgh High Street, O&C Butcher, to give you the opportunity to win your dad a very special gift.

Eat Suffolk Food & Drink Award for Slate!

Friday 3 May 2019

Eat Suffolk Food & Drink Award for Slate!

We are buzzing here at Slate after winning an award at this week's Eat Suffolk Food and Drink Awards.  We were thrilled to win the title of "Best Independent Food & Drink Retailer 2019".

Cheese of the month: Dorset Blue Vinny

Wednesday 1 May 2019

Cheese of the month: Dorset Blue Vinny

Dorset Blue Vinny is a multi-award winning crumbly cheese veined with bluee. Handmade at Woodbridge Farm in north Dorset to a 300-year-old recipe using milk from the farm's own Holstein-Friesian cows, it is creamy in flavour with a mellow blue taste and edible rind.

Up close and personal with the Montys at Fen Farm Dairy

Thursday 25 April 2019

Up close and personal with the Montys at Fen Farm Dairy

As Archers fans amongst you will know, Montbéliarde cows are bovine royalty when it comes to cheese making. On a recent visit to Fen Farm, Team Slate took a walk through Jonny Crickmore's herd of Montys before a hands-on cheese-making experience.

7 great reasons to join the Slate Cheese Club

Thursday 11 April 2019

7 great reasons to join the Slate Cheese Club

Whether you are a cheese connoisseur or keen to dip your taste buds into the world of cheese, our monthly Cheese Club box will bring a mouth-watering selection of artisanal cheese direct to your door. Read on for seven great reasons to join the club! 

Cheese of the month: Pavé Cobble

Monday 1 April 2019

Cheese of the month: Pavé Cobble

Pavé Cobble is an award winning soft lactic-style cheese with a sweet and creamy flavour & a delicate hint of tangy citrus.  With its truncated pyramid shape and ash coating its appearance is reminiscent of the European cobbled streets from which it takes its name.

Wet socks and cheesy feet: making St Jude cheese with Julie Cheyney

Tuesday 26 March 2019

Wet socks and cheesy feet: making St Jude cheese with Julie Cheyney

"Slowly and gently" is the mantra by which Julie Cheyney makes her cheese, St Jude.  This pace and tone is evident immediately upon entering her cheese room in Bungay, Suffolk.  It was a real privilege to be invited for a hands-on visit to get a deeper understanding of what makes this beautiful little cheese so special.

Grate news:

Monday 18 March 2019

Grate news: "Best Newcomer" award for Slate

Last week the Guild of Fine Food "Shop of the Year 2019" competition reached its exciting finale with a wonderful presentation evening in Harrogate.  We were absolutely thrilled to receive the "Best Newcomer" award! Just eighteen months since launching Slate, we are extremely proud to receive this recognition for our new business and how we seek to share our passion for cheese with all those who visit our shops.  

Live on air!

Monday 11 March 2019

Live on air!

The last few years have seen Clare and John on numerous cheese related adventures from meeting cows in muddy fields to sporting fetching blue hairnets and getting hands on "cheddaring" curds.  Last month saw another first: taking some of our favourite cheeses on live radio!

Melted cheese: fondue supper club hosted by Alive with Flavour

Friday 8 March 2019

Melted cheese: fondue supper club hosted by Alive with Flavour

Melted cheese is always a winner and perfect for feeding a crowd be it with a bubbling pot of fondue or a molten wedge of Raclette. Gather your family and friends to recreate an evening of authentic après ski or branch out to share the joy of cheese with an Alpine themed supper club.

Cheese of the month: Celtic Promise

Friday 1 March 2019

Cheese of the month: Celtic Promise

Celtic Promise is a semi-soft washed rind cheese from the Teifi Valley in west Wales.  Made from raw cow's milk this "dumpling" shaped cheese is washed in cider developing a sticky, orange coloured rind as it matures.  It has a pungent fruity aroma from its spicy rind, contrasting with its paste that is buttery in texture and delicate in flavour.  

Poaching words: a visit to the home of Lincolnshire Poacher Cheese

Monday 25 February 2019

Poaching words: a visit to the home of Lincolnshire Poacher Cheese

Tim Jones of Lincolnshire Poacher Cheese has an enviable vocabulary for describing his cheeses.  From the "wild" flavours of Double Barrel through "gamey" tones to the "candle-wax" texture of a perfect truckle of Poacher, after our visit to Ulceby, Lincolnshire these are the words we will be "poaching" to talk about them back at Slate.